Cooking Lucid
Spanish Charcuterie Crisps (Loaded Crisps)
The viral World Cup party hack — open a bag of paprika chips, load it with Spanish chorizo, blue cheese, piquillo peppers, and olives, and serve straight from the packet.
Prep 10 min
Cook 0 min
Total 10 min
Serves 4
Ingredients
Step 1 — Base
- 1 bag (5–6 oz) hot smoked paprika potato chips
- 3 oz Spanish chorizo (thinly sliced)
- 3 oz blue cheese or Manchego (cubed or crumbled)
Step 2 — Toppings
- ½ cup piquillo peppers (drained and sliced)
- 6 caperberries
- 6 pitted Gordal olives
- 4 pickled guindilla chilies
- Extra virgin olive oil (for drizzling)
Instructions
- 1
Prep the chip bag
Lay the unopened chip bag flat on a cutting board. Cut a large X in the center of the front panel, then peel back the flaps and tuck them under the bag to create a bowl.
- 2
Load the crisps
Layer sliced chorizo over the chips, then scatter cheese, piquillo peppers, caperberries, olives, and guindilla chilies. Drizzle lightly with olive oil.
- 3
Serve from the bag
Serve immediately straight from the packet for the full viral effect. For a platter version, pour chips into a shallow bowl and repeat the same layers.
Nutrition per serving: 380 cal · 10g protein · 24g carbs · 28g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
